This photo tutorial will teach you how to make the best Pumpkin Roll Cake stuffed with a luscious cream cheese filling and chopped walnuts. You’ll feel like a pro baker after you’ve created this pumpkin roll from scratch!
This recipe is part of my collection of tried and true Thanksgiving dessert recipes including my Classic Pumpkin Pie and Creamy Layered Pumpkin Dessert.
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Pumpkin roll is one of my all-time favorite things to bake as soon as that first crisp feeling of fall is in the air.
If you’re not feeling the fall vibe just yet, this cozy cake will do it for you. The flavors of pumpkin and cream cheese with the crunch of the finely chopped walnuts is out of this world . This is an irresistible fall dessert that tastes like the holidays.
Table of contents
- What is the Difference Between Pumpkin Puree and Pumpkin Pie Filling?
- How to Make a Perfect Pumpkin Roll Cake
- What Size Baking Sheet is Best for Pumpkin Roll?
- What is the Secret to Rolling a Pumpkin Roll Cake?
- How to Prevent Cracks in a Pumpkin Roll
- Filling the Pumpkin Roll
- Refrigerate the Pumpkin Roll
- Garnish and Slice the Pumpkin Roll Cake
- Make Ahead Instructions
- Freezing Pumpkin Roll
What is the Difference Between Pumpkin Puree and Pumpkin Pie Filling?
Canned pumpkin pie filling has seasoning and sweeteners added that we don’t need since we’ll be creating our own delicious flavors with this recipe. Pumpkin puree is just the squash, man. It’s 100% pure pumpkin and that’s all we need.
The cans for the pie filling and puree look almost identical so be sure you’ve got the correct one before starting.
How to Make a Perfect Pumpkin Roll Cake
Making pumpkin roll is fun and it will turn out great if you follow a few simple steps – I promise!
For ingredient amounts and other details, see the recipe card at the end of this post.
- Combine the flour, granulated sugar, baking soda, and pumpkin pie spice in a mixing bowl.
- Whisk in the pumpkin puree, eggs, and a little fresh lemon juice until smooth.
What Size Baking Sheet is Best for Pumpkin Roll?
Use a 10- x 15-inch rimmed baking sheet for the best result. This is a standard size jelly roll pan and the appropriate pan to use for making pumpkin roll. Using a larger rimmed baking sheet will result in a thinner cake that will be more difficult to roll. Cut a piece of parchment paper to fit your jelly roll pan. Spray the edges of the paper and any exposed edges of the pan with cooking spray so the cake will lift out easily after baking.
- Pour the pumpkin cake batter on to the center of the parchment paper and use a rubber spatula or back of a spoon to spread it out into an even layer, right up to the edges of the pan. Bake the cake just until the edges appear to be pulling away from the pan a bit and a toothpick inserted in the center of the cake comes out clean. Don’t overbake. You want the cake to be very moist.
- Dust a clean kitchen cloth generously with powdered sugar. After cooling for about 10 minutes, carefully turn the cake out on to the prepared dish towel, parchment paper side up then peel the parchment paper off.
Dusting the kitchen cloth generously with powdered sugar is a vital step that will ensure the cake does not stick to the cloth.
What is the Secret to Rolling a Pumpkin Roll Cake?
You want to roll the pumpkin cake while it is still a little warm from the oven. A slightly warm cake will roll much easier than one that has completely cooled.
- Fold the end of the dish towel over the narrow end of the cake.
- Roll the cake from the narrow end with the dish towel inside.
How to Prevent Cracks in a Pumpkin Roll
Allow the rolled pumpkin cake to rest in the kitchen cloth for about 30 minutes or more to cool completely. This will help the pumpkin roll to keep its form and prevent it from cracking when it is filled and rolled a final time.
Filling the Pumpkin Roll
- After the rolled cake has been resting for at least 30 minutes, unroll it and use a rubber spatula or metal offset spatula to spread the cream cheese frosting evenly over the surface.
- Sprinkle the frosting with finely chopped walnuts.
A little fresh lemon juice helps cut the sweetness and adds a nice balance to the flavor of cream cheese frosting. Have it mixed and ready to go before unrolling your cake.
Refrigerate the Pumpkin Roll
- Roll the cake again from the narrow end once more without the cloth. If you see a few small cracks in the cake, worry not! The whole thing will be dusted in powdered sugar before serving which will hide any small imperfections.
- Wrap it tightly in heavy duty foil, twisting the ends. Refrigerate at least one hour or more. This will ensure the roll will stay rolled.
Garnish and Slice the Pumpkin Roll Cake
- When ready to serve, transfer the cake to a cutting board and sprinkle it generously with powdered sugar.
- Using a sharp knife, slice into 1-inch slices. Sprinkle the slices with additional powdered sugar before serving for a pretty touch.
Make Ahead Instructions
I recommend making the Pumpkin Roll the day before you plan to serve it and chilling the foil wrapped roll overnight. A longer refrigeration time will make it even easier to slice. Dust it with powdered sugar just before serving, for the best result.
Freezing Pumpkin Roll
- Whole Pumpkin Roll – A whole pumpkin roll can be made ahead and frozen for up to one month. To help prevent freezer burn, wrap it in plastic wrap and a second layer of heavy duty foil.
- Individual Slices – To freeze individual slices, place them on a baking sheet and freeze until solid. Then, transfer the slices to a freezer-safe plastic storage bag and freeze for up to one month. Thaw frozen pumpkin roll completely in the refrigerator overnight before serving.
More Thanksgiving Desserts You’ll Love
- Sweet Potato Pie
- Pumpkin Chocolate Chip Cake
- Bourbon Pecan Pie
- Pumpkin Gingerbread
- Praline Pumpkin Pie
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Pumpkin Roll Cake
Equipment
Ingredients
Pumpkin Cake
- ¾ cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree, (not pie filling)
- 3 large eggs
- 1 teaspoon fresh lemon juice
- 3 to 4 tablespoons powdered sugar
Cream Cheese Walnut Filling
- 8 ounces cream cheese (regular or ⅓ less fat Neufchatel), softened
- ¼ cup butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 teaspoon fresh lemon juice
- ½ cup finely chopped walnuts
Instructions
For the Pumpkin Cake
- Preheat oven to 375 F degrees . Cut a piece of parchment paper to fit a 10- by 15-inch jelly roll pan. Spray the edges of the parchment paper and any exposed edges of the pan with nonstick cooking spray.
- In a large bowl, mix together flour, granulated sugar, baking soda, and pumpkin pie spice. Whisk in pumpkin puree, eggs, and lemon juice. Pour the mixture on to the prepared pan and smooth it out evenly over the parchment paper with a rubber spatula or the back of a spoon.
- Bake for 12 to 15 minutes just until the center is set and edges are beginning to pull away from the pan. Watch closely and do not overbake. Remove from the oven and allow it to cool in the pan for about 10 minutes.
- Spread a clean kitchen towel on the counter, sprinkle it generously with powdered sugar, and turn the cake onto the towel parchment paper side up. Peel the parchment paper off. Turn the edge of the towel over the narrow end of the cake. Carefully roll the towel up from the narrow end (lengthwise) with the cake in it. Let the cake rest in the towel for at least 30 minutes or more.
For the Cream Cheese Walnut Filling
- In a medium bowl, blend cream cheese, butter, vanilla, powdered sugar, and lemon juice with an electric mixer. Set aside.
Assemble the Pumpkin Roll
- Unroll the cake and spread the filling evenly over the surface. Sprinkle chopped walnuts over the filling. Roll the cake again, this time without the towel. Wrap the roll in heavy duty foil and refrigerate for at least an hour or more.
Garnish and Serve
- When ready to serve, move the cake to a cutting board and sprinkle with powdered sugar. Slice into 1-inch slices, sprinkle with additional powdered sugar, if desired, and serve.
Notes
- Whole Pumpkin Roll – A whole pumpkin roll can be made ahead and frozen for up to one month. To help prevent freezer burn, wrap it in plastic wrap and a second layer of heavy duty foil.
- Individual Slices – To freeze individual slices, place them on a baking sheet and freeze until solid. Then, transfer the slices to a freezer-safe plastic storage bag and freeze for up to one month. Thaw frozen pumpkin roll completely in the refrigerator overnight before serving.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
This post was originally published on October 18, 2011. It has been updated with new text and images.
Omg. ..I haven’t had a pumpkin roll in almost 10yrs!
I’m so excited that I saw this because now I can try this at home. 🙂
I forgot to mention that I don’t even like pumpkin. … but this is my favorite holiday dessert!
Funny how that can work! I hope you enjoy it, Joanna 🙂
I Made This For The First Time It Was So Easy! And I Took It To Work They Loved It. It Didn’t Even Last An Hour! Thanks So Much For The Recipe
That’s wonderful Amanda! Thanks for the feedback 🙂
I can’t wait to try this recipe . Love pumpkin and am &lways on the look out for ways to use it in recipes . Thank you for the simple to follow step by step directions .
On the instructions by the pictures it says to bake it at 300 degrees but in the recipe it says 375 degrees. Which should I use?
Hi Cherie. Thanks so much for pointing out this error. The correct oven temperature is 375 degrees as shown on the printable recipe. I’ve corrected the error on the step by step instructions. Good catch!
I have made this for years, instead of the lemon juice in the cream cheese filling I use brandy or rum extract. It is wonderful!!
I have made Pumpkin Rolls at Thanksgiving and let me tell you, they are to die for. So moist and scrumptious. For those that have not made one, try it, you won’t be sorry.
P.S. I do not put walnuts in mine as they are very acidic so I tend to get canker sores because of that.
I’m making pumpkin roll today for Grumpy (per his request). Pumpkin roll is my oldest son’s favorite too!
I have been wanting to make a pumpkin roll for ages, but have been intimidated by the whole rolling part. You have inspired me! I will try this recipe and not be intimidated! Thanks for sharing.
I’ve been meaning to try a roll-type recipe–there was a chocolate variety I enjoyed a lot as a child. I’ve not gotten around to it much less think about technique. Glad to see your post so I can use as a guide. The fall flavors are awesome, too!
Beautifully done! I’m craving this pumpkin roll, now. It looks like it takes a certain finesse to get it rolling. It’s gorgeous and would be just lovely for the holidays during entertaining. 🙂
This looks completely delicious and perfect for the fall…especially Thanksgiving!
Thanks!
Thanks for stopping by Bonnie!
I have never had a pumpkin roll (shocking I know). I had a bad experience with pumpkins when I was little and I am just now coming around to the idea of trying them again. This recipe looks really good!
Thanks Jenn! I’m afraid to ask what happened 🙂 I hope you try it and it helps to ease the bad pumpkin memories.